Let's hope that we can put the "3 ingredient BEST EVER" mason jar keto recipe myth to bed. It makes me sad that those videos get so many views, given that my experience making it has been exactly the same as yours.
I was thinking dissolve Allulose in either cream alone, as part of a Custard base, or make a simple syrup using it. This will avoid using Erythritol. I can't get past it's grainy texture, & the fact it likes to re-crystalize quite often (which made me crazy when making Puddings/Custard/Lemon Curd, etc. before nearly entirely giving up on using it). Pure Monk Fruit/Liquid Stevia could pump up the sweetness level, if desired. I've been trying to motivate myself to make a homemade Keto icecream with Allulose Caramel ribbon all summer. This video may finally push me to give it a go. 🙃
You definitely need to use allulose, but cant go full blown allulose or it will be too soft. You have to make this weird concoction of sweeteners to try and mimic sugar. It's maddening, really. 😂
You are still one of the most underrated channels on YT, not just keto channels either. As an early sub it will be satisfying when you finally get your due recognition eventually. Very original and always entertaining.
Wonderfully enteraining video as always. I can emphatically state that the only way to make a keto ice cream that has the taste, texture and behaviour of real ice cream is a custard base with eggss, cream and the sweetner being heated, allulose with bochasweet (50/50) mix works & unfortunately you need an ice cream churning machine a cheap one works fine. Best of luck with your continued keto ice cream journey. I look forward to more content!
Carrie Brown is a trained chef who I think has perfected the science of making ketogenic ice cream. Her cookbook mostly uses xylitol as the sweetener (it doesn’t freeze hard as a rock). I hope she alters and adjusts her recipes to use allulose someday. She says something like “if baking is science, making low carb ice cream is rocket science”.
@@BlackTieKitchen My dog nearly died after eating a full jar of homemade xylitol Nutella. She ate approximately 60 grams of xylitol, normally 1 gram would kill a dog, she is a walking miracle. It only cost me 2500€ at the vet...
Oh geez! Thats one of the reasons Ive avoided it completely. It's so common for people to think "my dog can eat this" and give a spoonful - to which i have to jump and stop them because there's something potentially poisonous in there (like lupin flour of xylitol). Glad your dog is fine (sans the bill :/)
6 raw beaten eggs 1/16th tsp pure sucralose 1/4 tsp of xanthan gum capful of vanilla extract fill with water to pint line and blend I put this in my ice cream maker and it comes out great. Really cuts down on the caloric intake by using eggs instead of cream. 430 calories for a pint instead of like 1000+.
We tried this ice cream that you perfected. And we loved it so much. It really works. We even bought an ice cream freezer and it made it much smoother with the agitation while it was freezing. Next day blood sugar remain the same or lower
I subbed because this is the best Keto Ice Cream recipe on the internet bar none. That said your video is exceptionally entertaining making this video the best IMHO of all the internet has to offer, BRAVO !
Yeah - the yolks bring in the needed emulsifier. In my testing, Ive found theres a very fine line between ice cream and what tastes like a custard. Granted, these tests have been done before, but low-carb/keto is very different than regular food stuff
There are a couple other emulsifiers that can be used too. The right amount of eggs also doesnt give an eggy flavor, but finding that amount is the difficult part 😅
I'm not vegan but I made Heavenly Fan's avocado/coconut fat 'icecream' a couple of times and I enjoyed it. Wasn't soft from the freezer though; you had to wait ten minutes and then whisk with a fork to smooth.
If you want to make good sugar free ice cream, I strongly recommend investing in a real ice cream maker and working from a frozen custard base. The mason jar stuff just doesn't have the right consistency and not having eggs in it results in something closer to frozen whipped cream than ice cream. I've also been using a blend of allulose and erythritol to avoid the chalky consistency. Lately I've been adding in bocha sweet in a 2:1:1 A:E:B and it's pretty good flavor wise and remains scoopable. I'm actually trying to figure out how to get it to freeze more solidly after churning. I think playing with the ratios and churn times might be the key, but I haven't figured it out yet.
Love ya Dennis! You are so COOL & you always crack me up. YT videos ought to have awards like the Oscars. You would WIN! My youngest is the freezer tetris CHAMP!
After 5+ years of trying every keto ice cream brand and homemade recipe, plus trying to make it with a Mason jar, in a tub (essentially rock-hard frozen whipped cream) and with a (not cheap) KitchenAid ice cream attachment, I finally broke down and bought a Cuisinart Ice-100 compressor ice cream and Gelato maker, and started working on my own recipes by trolling regular homemade ice cream forums and groups to create fresh-from-the-freezer-soft ice cream! Now my ice cream maker lives on my kitchen counter all summer long! I haven't really tried to perfect a vanilla recipe yet, but my family prefers chocolate-based ice creams anyhow. Plain chocolate, chocolate peanut butter cup, chocolate salted caramel chip with salted pecans, and chocolate mint chocolate chip are all favorites. Lily's chocolate chips make great flavor additions. Peanut butter mixed with butter, allulose-stevia blend and broken Lily's chocolate chips, then put in the fridge while the ice cream maker is doing its thing makes a great peanut butter "dough" that can be dropped into the ice cream in dollops that taste like chopped Reese's peamut butter cups (don't just dump in peanut butter, that doesn't work, lol!) Anyhow, if you're at all interested, this is my "full-proof" base chocolate recipe, which hasn't failed me yet! 2 cups heavy cream 1 cup low carb milk (I find Fairlife whole milk works best) 1/2 cup allulose-stevia blend (I make my own by buying 2 lb bags of allulose from Amazon and adding 1 tsp NOW Better Stevia powder to up the sweetness to that of sugar-without that awful stevia taste.) 1/4 cup Dutch-processed cocoa 1/4 tsp salt 1/8 tsp xanthan gum 1/8 tsp guar gum 1 tbsp NOW vegetable glycerin (I purposely don't add vanilla anymore, because it just adds a weird aftertaste for me. I don't know why!) Sift and mix all of the dry ingredients well into a large mixing bowl. Heat the milk to steaming and then thoroughly whisk it into the dry ingredients (this helps "activate" the gums and dissolve the sweetener.) Whisk in the cold heavy cream and then the vegetable glycerin. Put it in the ice cream maker for 60 minutes (I don't even have to refrigerate it first,) adding any additional ingredients about 5 minutes before it's done. It does need to be frozen for several hours to be scoopable, because it comes out of the ice cream maker more like soft-serve. I store it in a rectangular 5.5 cup Easy Lid Rubbermaid storage container that works better with ice cream scoopers than square or round containers and helps the ice cream freeze faster and more evenly. Using my freezers "power freeze" function helps it harden faster, as well. Even a week later, it's still scoopable straight from the freezer! Here in Wisconsin, we love frozen custard and this recipe reminds me very much of frozen chocolate custard. It takes me less than 10 minutes from pulling out the ingredients to pouring it into the ice cream maker in the morning and I have firm but scoopable ice cream for after dinner! My next project is finding the best keto chocolate cookie dough recipe to make ice cream sandwiches. I found an ice cream sandwich maker at my local Goodwill that I'm dying to try, lol!
Your recipe is actually very similar to what I've come up with! As far as the chocolate chip cookie - that's another massive undertaking that I'm almost convinced is going to require a lot of hoops to jump through (after many, many, many failed attempts).
I do not have the ice cream tooth, but wanted a keto version to get my hubby who does off the sugar. I broke down and bought an ice cream maker....there are keto custard ice cream recipes on youtube for machines....maybe with the guar gum/locust bean/allulose addition it might work. Dennis, I have confidence you will conquer the keto ice cream dilema, maybe chicken can help with some egg yolks.
@@BlackTieKitchen You may want to check out Keto Upgrade. She’s a trained pastry chef turned keto. Her ice cream vids tell of many attempts at perfection. Gelatin makes an appearance for scoopability and mouthfeel. It’s pretty da** good! ❤️
Bless you Dennis! I know it's maddening to try and figure this out. Racking your brain. Love your videos and I have no doubt you will figure it out! 👍🙂
😂😂i just love binge watching ur videos now.. hillarious man.. Dennis the man... Cuts.. preps.. cleans.. mixes.. forgets.. cleans.. checks pulse.. oh man dead.. cleans😂
I didn't know what Mr. D was going to have delivered to you, but I almost fell out of my chair when you pulled out Ben and Jerry's ice cream - did not see that coming, it was GREAT!
Yup; I use egg yolk, heavy whipping cream, 1/2 & 1/2, powdered sweetener and flavors. My two favorite are egg nog (just add fresh nutmeg) and strawberry 🍓 where I add freeze dried strawberries . I use the mini dash.
Lol I love your showmanship and honesty! Keto ice cream does take some getting used to but when you have goals it's the best thing in the entire world to keep your progress and have your ice cream too😋
I am looking forward to seeing how close our recipes are. I made a pretty good, but carb heavy icecream last year. I haven't played with it in a while but you may have inspired me.
@@BlackTieKitchen @Blain S Have you tried adding a bit of booze? It will add a little alcohol flavor but helps it stay frozen softer and more scoopable.
Mason jar ice cream is what spurred me on to start my TH-cam channel. As a former pastry chef I love my desserts but finding good keto dessert recipes was not easy. I've developed several keto ice cream recipes now, along with many other recipes. Thank you for shedding some light on the fraud that is Mason jar ice cream!😆
Haha together we can push out better stuff. I think we've both come to very similar conclusions in our ice cream recipes. Im going to push the envelope and see how far we can take it while still being doable 😂
Use alulose only (I'm sure you know this but now you have more of a story arch), some liquid stevia is you need to more sweetness. Never used any gums and it is scoop-able for days. Agree 100% with the yolks, I do prefer custard to ice cream. Don't forget a little salt.
There's a bunch of ways it seems once we start substituting real sugar. It's definitely interesting all the aspects of what we consider 'good' ice cream and how it compares to old fashioned ice cream
@@reema4343 I make a pie that uses raw eggs and I pasteurize them in my sous vide at 135 degrees F for one hour. It clouds the whites a little, but they are still raw and safe for consumption.
I use powdered xylitol & erythritol to make my ice cream. Xylitol keeps the concoction scoopable. I realize there are dangers with xylitol if you have pets. None of that mason jar silliness :) It is worth making a custard and running it through my ice cream maker. I have also poured the custard into a metal baking pan, placing it into the freezer and stirring every hour until I get the consistency I prefer. Kristie Sullivan aka. Cooking Keto with Kristie was where I started. Thank you for a great video. susie in the tundra
Uncooked egg yolks helps. Also if you cook the cream until it becomes condensed milk(takes forever on a really low heat and you must stir, stir, stir.) You’ll need a comfy stool and a good audiobook. I like Joe Rogan podcasts on Spotify because they last about three hours and often involve quantities of drugs and alcohol. Edit: Speaking of alcohol - a hefty slug of 100% proof vodka helps too.
When I use my ice cream marker, I toss in a few tbsp Vodka. Sort of to act as anti-freeze. Allulose is intriguing. I've wondered if Xanthan gum would help with creaminess. Thanks! Look forward to more tests. Be good to see how the various recipes hold up after 48-72 hours in the freezer. See if they get crystal-ee....
You make a life saving lifestyle change fun, interesting, and delicious. I have long haul COVDI-19, and the Keto lifestyle has been my fast track ticket back to a normal life. The results have been black and white. Who would have thought that sugars of all kinds, carbs, and gluten would raise barriers to wellness? Now, new research reveals that cancer cells need fermentation to grown, and need the sugars to ferment. Oh boy! I need some ice cream! Keto ice cream.
I'm totally with you on that. Around my birthday last year dealing with prediabetic issues and a ton of weight gain among many other problems that I just assumed were part of me (e.g. allergies) I was weighed at my yearly checkup. I knew I gained a lot of weight since the last time I was measured (the last checkup.) My allergies, neuropathy, abdominal pain, vertigo, etc. were all just killing me but it was that I had gained 70lbs. in one year that did it. Oddly enough, I stumbled into keto by accident. I created my own diet based on the idea of feeling full without overeating/drinking. I love chili, eggs, and ramen (not together necessarily but as food). Even more strange was that videos that I binged on were about people who lost weight doing things like eating nothing but potatoes. This is where I got the idea. I decided that I would do an elimination diet starting with nothing but ground beef and salt and work my way up to how I normally make chili. After several days I thought I was worried because my peripheral neuropathy was the worst it had ever been but I was forcing myself to go through it until I at least felt like I had given it enough time to see if it would make a difference. I am eternally grateful that I did. I had no idea what was going on though. After less than a week I started having medical issues disappear entirely that I have been dealing with for years. I had been nipping at bottles of Benedryl for my allergies almost like it was a flask of booze at my hip. I noticed I hadn't been reaching into my medicine cabinet for Benedryl. My chronic gingivitis and bleeding gums that made me feel like a freshly minted zombie every time I brushed started coming back with a toothpaste laden brush out of my mouth. It was then that I started looking up all of it and finding carnivore diets, lion diets, keto, etc. I fall asleep to videos of doctors explaining how ghrelin and leptin works in the body or, no offense Black Tie (too short for sleeping videos), lectures about the digestive system. Now, nearly eight months in, I can't wait to blow my doctor's mind. I agree with you 100%, who would have thought?
I haven't clicked play yet but I've been making my own ice cream for a bout 5 months now and I feel I've done such a a good job I'm going to try to start selling locally. That being said I'm ofcourse excited to see what recipe you have come up with Dennis
If your channel was a stock, I'd put in a huge buy order. The content is so good it's only a matter of time before it explodes. Now I'm gonna make like a fat kid and make some stuff that identifies as ice cream.
@@BlackTieKitchen hahaha yeah, I saw that. The recipes you have are legit AF. Especially for someone who's getting back onto keto and fasting. My food was boring as hell. Now I have variety since you're the keto master. If you ever want to be best friends, I'm good with it 😁.
We've checking in at least 3 times this week for Part 2 of keto ice cream. Killing us! when can we hope to see it? Keep up the great work. And the cleaning because...you know...ants. ;)
Mo J - it will be at least another week or two - Ive had a lot of family events the past two weeks alongside with my job that took time. Im also still neck deep figuring out some aspects on the recipe - it's about 90%. At 95% is when it's 'good enough' for a video since the last 5% usually requires an extra month of research 😄 Then there's the filming and editing part lol
@@BlackTieKitchen the mint and chip in think is the best I've had from then, vanilla news is disappointing to hear. As I've been thinking hard on a float with Virgils zero root beer
I have tried to pry keto ice cream secrets from the tubes and here are the unverified tidbits I have found. Sweetener type seems to have an impact on creaminess. Apparently Allulose and Xylitol, and of course sugar, preserve creaminess. Yes, some people have issues with them. Heating the mixture before cooling it may help dissolve sweeteners. Possibly using powdered versions of sweeteners can help. Adding tempered egg yolks may increase the richness but will drive you toward a frozen custard taste. Adding unflavored vodka is rumored to increase creaminess/scoopability. Incorporating air via churning, blending, or whipping is key to texture and creaminess. A pinch of salt can really enhance the flavors. Best of luck.
I actually do this, I whip until it juuuust starts to stiffen a bit. I have found that it’s best with some cocoa powder to make chocolate ice cream. Tastes best simply. 125ml heavy whipped cream 5g cocoa powder 25g powdered sweetener A few drops of vanilla extract If you can, get your hands on N!cks ice cream. Their nougat swirl ( vanila cream with nougat bits ) is the closest I have found to real ice cream.
The texture for the various ice cream styles comes from up to three main ingredients with air mixed in: cream, sugar, and for many styles, egg yolk. Egg based ice creams are cooked first, much like custards -- like Ben and Jerry's, Haagen Dazs and Van Leeuwan. Those without, like Breyer's Natural Vanilla, are simply blended with air. Sugar substitutes alone have just not cut it to get the right texture. Actually trying the Black Tie creme brulee recipe in hopes that if I can make a sugar free custard that's good, then I can hack good keto ice cream. If you have beaten me to the punch and mastered this, I will be happily waiting for the next vid.
Hi! Wanted to say thank you for all of your amazing work on this keto ice cream. I made it and it is fantastic. I also made it without an ice cream machine. I used a tall enclosed jar so I could take it out a few times the first few hours and shake it. Worked fine! I'm sure a few more ice Crystal's than if I had a machine, but waaaaay better than any of the 12 others I've tried. I was after scoopable keto, not a block of frozen cream like the others!! XD.. have also used for a delicious affogato ☕. Thanks again. 🍨🍨🍨
When you took that first bite of Ben & Jerry's I felt myself sighing in orgasmic delight. Low carb is tough sometimes when you realize what you gave up :(
Hello, BTK; To make a keto 'ice cream' erythritol can /not/ be used. It will freeze rock hard. IME, allulose is the only keto sweetener that will work 'reasonably' well. I haven't tried it yet, but MCT oil is supposed to give keto ice cream a very good texture. I'm planning on trying it in my next batch when I get more allulose. One keto 'tuber uses alcohol to prevent the freezing process from 'iced' cream. I sometimes don't freeze my 'ice cream', I just mix cream, sweetener, & vanilla. 4 oz heavy whipping cream, 2 tsp sweetener, 1 tsp vanilla extract. Its kinda' like melted ice cream. I have a Cuisinart ice cream maker/churn that works fairly well. But it takes closer to 30 minutes instead of "5 minute keto ice cream". Hopefully helpful. Have a GREAT day, Neighbor!
Thanks! Ive tried the alcohol bit but had no success with it. There are some other sweeteners that lower the freezing point like allulose does - im planning on covering that in the next video (like xylitol).
Great recipe and love the video. Its so entertaining and such a learning watch your videos. I do put in a tiny bit of Vodka to help keep my ice cream from freezing solid and make it more scoopable. Can't wait for the perfect recipe as I love ice cream.
I like Keto chow in an ice cream maker. 14 oz of warm water, 4 oz butter, and a scoop of any flavor mixed with an immersion blender. Leave the mixture in the refrigerator a few hours or overnight for more flavor and thicker ice cream.
Everyone, please leave the canning jars and lids for the ones who actually use them for canning. Reuse olive, pickle, spaghetti jars, or plastic deli containers. ❤️
This is hands down period. I just made mine and mind blowing. I added bocha and allulose. And made strawberry ice-cream. To that I added 1/4 cup strawberry syrup and strawberry flavor. I'm going to make more flavors now 😁 Man this is just amazing😋! Thank you again Dennis!
One of the recipes I saw on YT used white rum in the recipe, and I did find this really helped the consistency, I use my magic bullet to whip mine and the only ingredients I use are 300ml double cream (heavy if you are American), 1 tablespoon of Stevia (ground to a fine powder in a coffee grinder), 1 teaspoon of vanilla essence, 1/8 teaspoon of salt and 1-2 teaspoons of the white rum, of course, not a child-friendly recipe but for me at least it works pretty well, I throw in some 90% dark chocolate cut into chunks or sometimes chop a strawberry into tiny chunks and throw that in for a bit of variety. It takes me less than 10 minutes to make and is usually ready to eat within 2 hours in our old junky freezer lol
I read that you can put a tbs of vodka in it should help the lack of spoonability. Also put the ingredients in the blender instead of a Mason jar. Xanthan gum helps too
I like Rebel the best of the commercial products I’ve tried. Broke down and bought a machine, the kind with a compressor so you don’t need to freeze the container. I mix about a third cup of allulose, dash salt, splash of vanilla, one beaten egg, 2 cups heavy cream and one cup almond milk. Leave it vanilla or add in whatever you like; berries, cocoa powder (with more sweetener to taste), peanut butter, toasted nuts or chocolate. Pieces of chocolate need to be way smaller than chocolate chips; think very, very thin bark. The allulose keeps it from freezing hard like a rock but it is a bit crumbly unless you let it sit out awhile. It ain’t perfect but it ain’t bad either.
@@BlackTieKitchen not yet. What I’m aiming for is the thin chocolate similar to what is in Rebel’s peanut butter chocolate or their mint chip. I think a swirl would freeze into strings; I’m looking for something more like paper thin wafers that melt when they hit your tongue.
If you do it with Allulose (instead of erithritol) it's not quite as hard. It also helps if you dissolve the sweeter properly (easier when the cream is heated).
@@BlackTieKitchen I just started to go back on full keto the other week and was browsing some cooking videos. I saw the Joe Duff ice cream video where he suggests the allulose. And then I found your stuff and it's been down the rabbit hole ever since.
Glad to see you agree with me! I have found all of the "keto"/"low carb" "ice creams" very disappointing. I keep seeing rave reviews and then I'd try again.....no more.
1 qt heavy cream, 1 qt whole milk, (some sort of 1:1 ratio) vanilla extract (whatever you feel tastes right). 2 egg yolks. Put this in an actual ice cream maker (electric or hand crank) and it’s gonna be good.
Like that little mixer! Thanks for the tip in the description. Possibly switch sugars? Warm the mixture enough to melt the erythritol? I make a custard style but it requires more time than demonstrated here. I’m looking forward to a faster time. Keep up the good work!
I think it's easier to find a new favorite desert than to find a perfect home made keto ice cream recipe. There are a bunch of keto mug cake recipes, keto flan, keto crem brule, etc.. Lately, I've been experimenting with berries and cream. There's a delicious Norwegian red berry soup, strawberries and whipped cream, berry "gellitain" (using konjac powder if melting is an issue), and just plain frozen raspberries in cream. If you put the frozen raspberries in cream, the cream freezes, and it tastes a lot like ice cream.
Super cute 🥰 omg I love ice cream 🍦 you ca n keep the cake 🍰 What is said after “He cleans, because……..? When I make keto ice cream I just use 3 cups of fat (normally 2 cups of heavy cream, and 1 cup of another like coconut milk half-and-half almond milk etc.) I really like to use xylitol sugar because it keeps the ice cream softened. I also have noticed if I use 3 cups of heavy cream to me it taste more like a gelato. I like to keep mine simple I just use cream sugar vanilla and whatever I need to make the flavor of ice cream that I’m going after. I have a KitchenAid so I bought the ice cream bowl attachment and I find after I make my ice cream base I put it in the fridge for about two hours I find that thickens up and then I make my ice cream. Dennis thank you so much for all that you do I really enjoy your videos I think you are super cute and I could watch you all day long. Not in a creepy stalker kind of way {shifty eyeballs}😆
I've made strawberry, vanilla, chocolate, and butter pecan ice cream with the mason jar technique, using erythritol. Never got around to the allulose blend but I plan to eventually. I've also tried adding alcohol but I didn't get much softening with the amounts I was comfortable adding. The hardness, whether with the mason jar ice cream or store bought just isn't a big issue for me because I have a microwave with a defrost button. A pint of Rebel is scoopable after one minute on defrost. Smaller amounts require less time. The homemade with erythritol requires a little more time, depending on the size of the jar.
@@BlackTieKitchen I consider a microwave to be like a prep and finishing tool. For example, my wife likes her steak well done....I shudder....but since that's what she wants I will occasionally pop hers off the grill into the microwave for 30 seconds or so. I also use it to get the desired water temp for the yeast if I'm making bread, and to melt butter, or soften things like cream cheese and butter, because I don't like waiting for things to get to room temp.
@@BlackTieKitchen hermesten1000 I seem to have finally found a creamy scoopable keto ice cream without adding alcohol or xanthan gum or tara gum. I adapted the recipe for french style custard base ice cream that came with the ice cream maker I bought. The recipe that came with the machine called for a base of 3 cups heavy cream, 1 cup milk, 4 egg yolks, and 3/4 cup sugar. The machine doesn't really make a whole quart at once though so I reduced the recipe by 25%, which meant using 3 egg yolks. I thought the base was a little thin so I eventually added a 4th yolk and it made a big difference. Have tired both chocolate and vanilla, and got smooth creamy results for both. Custard Base 2 1/4 cups heavy cream 3/4 cup milk 3/4 cup allulose 4 egg yolks Vanilla Custard Base 3 TBS vanilla extract (I use vanilla from Mexico) Chocolate Custard Base 2 oz 100% unsweetened chocolate chopped or finely grated 1 TBS unsweetened cocoa Of course you can add fruit like strawberries or blackberries or blueberries or pretty much any flavor to the custard base....I've tried strawberry, blueberry, lemon, and orange
I usually add a tablespoon of liquid coconut oil to keep mine scoopable out of the freezer, and I use a ice cream freeze bowl thing for my kitchenaid, because my husband bought it for me years ago.
If you were using granular sweetener, maybe run it through your blender to make it powdered will take the grainyness out? I just stumbled upon your channel tonight and I love the cinematography and content! ❤️ thanks for testing recipes for us.
Thanks! So it actually wont get rid of the graininess - I didnt get into too much of the science, but the solubility of erythritol in water is terrible, so it recrystallizes very easily, especially when the solution is cooled!
Very happy you are doing this. I'm Carnivore + Dairy and one thing I've been trying to do is recreate Dulce de Leche. It's the only ice cream I eat, really and 'eat' is a strong word since most of the time it goes in my coffee. I'm still working on getting the base right (tried 3 times but none even close). I think I will take a break to see what you come up with. Observation: IMO Häagen-Daz is one of the few big company ice creams left that still makes the real thing. I'm not sure if B&J still use their old recipes for some flavors, but I stopped buying when they sold the co. and the ingredients went from ~5 to ~20. Bryers did the same thing about 15 years ago; crap ingredients and lots of air injection.
Let's hope that we can put the "3 ingredient BEST EVER" mason jar keto recipe myth to bed. It makes me sad that those videos get so many views, given that my experience making it has been exactly the same as yours.
I mean... If you like making whipped cream rocks, theyre great videos 😂
Not really. Erythritol is mostly about the solubility - the ratios are waaaaay more important with low carb ice cream
I was thinking dissolve Allulose in either cream alone, as part of a Custard base, or make a simple syrup using it.
This will avoid using Erythritol. I can't get past it's grainy texture, & the fact it likes to re-crystalize quite often (which made me crazy when making Puddings/Custard/Lemon Curd, etc. before nearly entirely giving up on using it).
Pure Monk Fruit/Liquid Stevia could pump up the sweetness level, if desired.
I've been trying to motivate myself to make a homemade Keto icecream with Allulose Caramel ribbon all summer. This video may finally push me to give it a go. 🙃
You definitely need to use allulose, but cant go full blown allulose or it will be too soft. You have to make this weird concoction of sweeteners to try and mimic sugar. It's maddening, really. 😂
@@BlackTieKitchen Allulose with Bocha Sweet is closest to real sugar taste and not too soft.
You are still one of the most underrated channels on YT, not just keto channels either. As an early sub it will be satisfying when you finally get your due recognition eventually. Very original and always entertaining.
Thanks 🥲
Agreed!!
Thanks Graciela!
True dat.
Yes!! But we have been here since the beginning ❤
I am absolutely loving this content. I also enjoy watching this man destroy diabetes with delicious food.
Haha thanks Cameron!
Absolutely underrated channel, the voice-over and editing were hilarious!
Thanks!
Wonderfully enteraining video as always. I can emphatically state that the only way to make a keto ice cream that has the taste, texture and behaviour of real ice cream is a custard base with eggss, cream and the sweetner being heated, allulose with bochasweet (50/50) mix works & unfortunately you need an ice cream churning machine a cheap one works fine. Best of luck with your continued keto ice cream journey. I look forward to more content!
Carrie Brown is a trained chef who I think has perfected the science of making ketogenic ice cream. Her cookbook mostly uses xylitol as the sweetener (it doesn’t freeze hard as a rock). I hope she alters and adjusts her recipes to use allulose someday.
She says something like “if baking is science, making low carb ice cream is rocket science”.
Id have to agree with her! And yeah - ive avoided xylitol on purpose (gives myself and most people bubble guts) and is poisonous to pets :/
@@BlackTieKitchen My dog nearly died after eating a full jar of homemade xylitol Nutella. She ate approximately 60 grams of xylitol, normally 1 gram would kill a dog, she is a walking miracle. It only cost me 2500€ at the vet...
Oh geez! Thats one of the reasons Ive avoided it completely. It's so common for people to think "my dog can eat this" and give a spoonful - to which i have to jump and stop them because there's something potentially poisonous in there (like lupin flour of xylitol). Glad your dog is fine (sans the bill :/)
@@polly6783 I’m so sorry that happened and relieved your dog recovered. If I had a dog, I wouldn’t let xylitol in the house either.
@@BlackTieKitchen I have to be very careful how much I eat at a time, it enforces portion control 🤣🤣🤣.
Brilliantly narrated!!! Much needed lightness & laughter!😊
6 raw beaten eggs
1/16th tsp pure sucralose
1/4 tsp of xanthan gum
capful of vanilla extract
fill with water to pint line and blend
I put this in my ice cream maker and it comes out great. Really cuts down on the caloric intake by using eggs instead of cream. 430 calories for a pint instead of like 1000+.
We tried this ice cream that you perfected. And we loved it so much. It really works. We even bought an ice cream freezer and it made it much smoother with the agitation while it was freezing. Next day blood sugar remain the same or lower
The spirit of David Attenborough is strong in you. Love your work and content! 💪
Thanks Charles!
I just love your low key humor. I may try your recipie.
If you try a recipe, try this one! Keto Ice Cream Perfection
th-cam.com/video/Hl5AfFqpSfw/w-d-xo.html
I wish I could like these videos more than once.
Quality, quality, QUA-LI-TY.
Thanks 😄
I subbed because this is the best Keto Ice Cream recipe on the internet bar none. That said your video is exceptionally entertaining making this video the best IMHO of all the internet has to offer, BRAVO !
As always amazing with a dollop of humor!
Haha thanks!
The best Keto ice cream I’ve made has egg yolks in it, I guess more of a frozen custard but the texture was better than any other recipe I’ve tried.
Most any food worth eating has eggs and heavy cream. :-) Throughout the video I just kept saying, “But what about the eggs?” The eggs, man, the eggs!
Yeah - the yolks bring in the needed emulsifier. In my testing, Ive found theres a very fine line between ice cream and what tastes like a custard. Granted, these tests have been done before, but low-carb/keto is very different than regular food stuff
@@BlackTieKitchen Try using sunflower lecithin to get the emulsifying without adding any eggy flavors.
There are a couple other emulsifiers that can be used too. The right amount of eggs also doesnt give an eggy flavor, but finding that amount is the difficult part 😅
I'm not vegan but I made Heavenly Fan's avocado/coconut fat 'icecream' a couple of times and I enjoyed it. Wasn't soft from the freezer though; you had to wait ten minutes and then whisk with a fork to smooth.
If you want to make good sugar free ice cream, I strongly recommend investing in a real ice cream maker and working from a frozen custard base. The mason jar stuff just doesn't have the right consistency and not having eggs in it results in something closer to frozen whipped cream than ice cream. I've also been using a blend of allulose and erythritol to avoid the chalky consistency. Lately I've been adding in bocha sweet in a 2:1:1 A:E:B and it's pretty good flavor wise and remains scoopable. I'm actually trying to figure out how to get it to freeze more solidly after churning. I think playing with the ratios and churn times might be the key, but I haven't figured it out yet.
100%. Ive gone deep down the rabbit hole - and i think im 95% close to figuring out the right sweetener ratios!
Definitely the custard base is so much better. I made one without the machine and it was decent. What ice cream maker do you use?
@@rebeccaw68 I have a Costway 2.1 qt from Amazon. I've never used another one to compare it to, but I feel it works really well.
@@kaizer-777 👍🏼
@@rebeccaw68 I’ll bet FB marketplace would give you inexpensive options.
Love ya Dennis! You are so COOL & you always crack me up. YT videos ought to have awards like the Oscars. You would WIN!
My youngest is the freezer tetris CHAMP!
Some people are great tetris players 😂😂
Great video, can't wait to see part 2!
Me too 😄
Is there a part 2??
And he's back. Let's go!
Never went away! 😄
You are hilarious and a breath of fresh air!!! Thanks!
Thanks Linda!
After 5+ years of trying every keto ice cream brand and homemade recipe, plus trying to make it with a Mason jar, in a tub (essentially rock-hard frozen whipped cream) and with a (not cheap) KitchenAid ice cream attachment, I finally broke down and bought a Cuisinart Ice-100 compressor ice cream and Gelato maker, and started working on my own recipes by trolling regular homemade ice cream forums and groups to create fresh-from-the-freezer-soft ice cream! Now my ice cream maker lives on my kitchen counter all summer long!
I haven't really tried to perfect a vanilla recipe yet, but my family prefers chocolate-based ice creams anyhow. Plain chocolate, chocolate peanut butter cup, chocolate salted caramel chip with salted pecans, and chocolate mint chocolate chip are all favorites. Lily's chocolate chips make great flavor additions. Peanut butter mixed with butter, allulose-stevia blend and broken Lily's chocolate chips, then put in the fridge while the ice cream maker is doing its thing makes a great peanut butter "dough" that can be dropped into the ice cream in dollops that taste like chopped Reese's peamut butter cups (don't just dump in peanut butter, that doesn't work, lol!)
Anyhow, if you're at all interested, this is my "full-proof" base chocolate recipe, which hasn't failed me yet!
2 cups heavy cream
1 cup low carb milk (I find Fairlife whole milk works best)
1/2 cup allulose-stevia blend (I make my own by buying 2 lb bags of allulose from Amazon and adding 1 tsp NOW Better Stevia powder to up the sweetness to that of sugar-without that awful stevia taste.)
1/4 cup Dutch-processed cocoa
1/4 tsp salt
1/8 tsp xanthan gum
1/8 tsp guar gum
1 tbsp NOW vegetable glycerin
(I purposely don't add vanilla anymore, because it just adds a weird aftertaste for me. I don't know why!)
Sift and mix all of the dry ingredients well into a large mixing bowl. Heat the milk to steaming and then thoroughly whisk it into the dry ingredients (this helps "activate" the gums and dissolve the sweetener.) Whisk in the cold heavy cream and then the vegetable glycerin. Put it in the ice cream maker for 60 minutes (I don't even have to refrigerate it first,) adding any additional ingredients about 5 minutes before it's done. It does need to be frozen for several hours to be scoopable, because it comes out of the ice cream maker more like soft-serve. I store it in a rectangular 5.5 cup Easy Lid Rubbermaid storage container that works better with ice cream scoopers than square or round containers and helps the ice cream freeze faster and more evenly. Using my freezers "power freeze" function helps it harden faster, as well.
Even a week later, it's still scoopable straight from the freezer! Here in Wisconsin, we love frozen custard and this recipe reminds me very much of frozen chocolate custard. It takes me less than 10 minutes from pulling out the ingredients to pouring it into the ice cream maker in the morning and I have firm but scoopable ice cream for after dinner!
My next project is finding the best keto chocolate cookie dough recipe to make ice cream sandwiches. I found an ice cream sandwich maker at my local Goodwill that I'm dying to try, lol!
Your recipe is actually very similar to what I've come up with! As far as the chocolate chip cookie - that's another massive undertaking that I'm almost convinced is going to require a lot of hoops to jump through (after many, many, many failed attempts).
I do not have the ice cream tooth, but wanted a keto version to get my hubby who does off the sugar.
I broke down and bought an ice cream maker....there are keto custard ice cream recipes on youtube for machines....maybe with the guar gum/locust bean/allulose addition it might work.
Dennis, I have confidence you will conquer the keto ice cream dilema, maybe chicken can help with some egg yolks.
That's actually the path Ive been going down 🤫
@@BlackTieKitchen You may want to check out Keto Upgrade. She’s a trained pastry chef turned keto. Her ice cream vids tell of many attempts at perfection. Gelatin makes an appearance for scoopability and mouthfeel.
It’s pretty da** good!
❤️
Bless you Dennis! I know it's maddening to try and figure this out. Racking your brain.
Love your videos and I have no doubt you will figure it out! 👍🙂
Thanks Karol!
1st black tie video, and it's damn good content.
😂😂i just love binge watching ur videos now.. hillarious man..
Dennis the man... Cuts.. preps.. cleans.. mixes.. forgets.. cleans.. checks pulse.. oh man dead.. cleans😂
Haha thanks
SO looking forward to future episodes!!!
Thanks! 😄
I didn't know what Mr. D was going to have delivered to you, but I almost fell out of my chair when you pulled out Ben and Jerry's ice cream - did not see that coming, it was GREAT!
😄😄😄
Yup; I use egg yolk, heavy whipping cream, 1/2 & 1/2, powdered sweetener and flavors. My two favorite are egg nog (just add fresh nutmeg) and strawberry 🍓 where I add freeze dried strawberries . I use the mini dash.
Can't wait for part 2 of the JOURNEY
Journey to Ice Cream Town
@@BlackTieKitchen And what a wonderful town it is ;)
Lol I love your showmanship and honesty! Keto ice cream does take some getting used to but when you have goals it's the best thing in the entire world to keep your progress and have your ice cream too😋
This is true. I did find a way to make it great tho in the followup!
Love your channel. I smile every time I see you
I am looking forward to seeing how close our recipes are. I made a pretty good, but carb heavy icecream last year. I haven't played with it in a while but you may have inspired me.
It's been a really interesting adventure. Some of the best successes ive had was when I used real sugar - but only as half of the overall sweetener
@@BlackTieKitchen @Blain S Have you tried adding a bit of booze? It will add a little alcohol flavor but helps it stay frozen softer and more scoopable.
Dude.....I love you and your content!
Thanks!
Love it, love it, love it! I watch all these guys' videos at least 3 times, to take it all in! So WELL DONE, so funny and great info! Thank YOU!
Thanks Alix!
Mama must be proud......interesting, funny, and entertaining with learning great combo......
😂
Love, love. Love your channel!
Thanks =)
Mason jar ice cream is what spurred me on to start my TH-cam channel. As a former pastry chef I love my desserts but finding good keto dessert recipes was not easy. I've developed several keto ice cream recipes now, along with many other recipes. Thank you for shedding some light on the fraud that is Mason jar ice cream!😆
Haha together we can push out better stuff. I think we've both come to very similar conclusions in our ice cream recipes. Im going to push the envelope and see how far we can take it while still being doable 😂
Brilliant, as always. Can’t wait for the next ice-cream episode
Thanks!
Oh, you're back! Yay! 🥳
Never left!
@@BlackTieKitchen Well, no...but it was a while. I worry. Especially these days. 🥺😬😃
Im at about ~1 video every two weeks now. Ive noticed that sometimes videos dont show up under the subscription feed 🤷♂️
Use alulose only (I'm sure you know this but now you have more of a story arch), some liquid stevia is you need to more sweetness. Never used any gums and it is scoop-able for days. Agree 100% with the yolks, I do prefer custard to ice cream. Don't forget a little salt.
There's a bunch of ways it seems once we start substituting real sugar. It's definitely interesting all the aspects of what we consider 'good' ice cream and how it compares to old fashioned ice cream
Agreed. No gums. Eggs and alluslose, some liquid stevia. Works well as a base along with Whole milk and heavy cream.
how to make the custard please? whole egg or only yoke? how i heat the egg without cooking it?
@@reema4343 personally I am not concerned about issues of raw eggs and do not cook the custard mixture at all. I do use only the yolk.
@@reema4343 I make a pie that uses raw eggs and I pasteurize them in my sous vide at 135 degrees F for one hour. It clouds the whites a little, but they are still raw and safe for consumption.
I love this ! I love watching your channel.
Thanks Tobi!
On the edge of my seat. What a cliff hanger....
Cue suspense music! 😄
Looking forward...... to the continuation! Quite the tease! 😁
Haha yes!
I use powdered xylitol & erythritol to make my ice cream. Xylitol keeps the concoction scoopable. I realize there are dangers with xylitol if you have pets. None of that mason jar silliness :) It is worth making a custard and running it through my ice cream maker. I have also poured the custard into a metal baking pan, placing it into the freezer and stirring every hour until I get the consistency I prefer. Kristie Sullivan aka. Cooking Keto with Kristie was where I started. Thank you for a great video. susie in the tundra
Thanks Susie! Xylitol definitely helps keeps things nice 'n scoopable
Making ice cream in general can be tricky even without restraints like keeping it keto. That spoon is amazing, it's my new favorite character lol
Haha The Spoon©
Can’t wait! I have Rebel and Enlightened in my freezer right now. Looking forward to going on this Keyo Ice Cream adventure with you. 🤤
Thanks Lisa! Hopefully it ends up in Ice Cream Town 😂
I can’t wait to see what you come up with.
Should be good! 🤞
Love your channel Dennis. Reminds me of a low carb Good Eats with all the fun characters and explanation behind the magic.
Thanks Derek! Having watched a lot of Good Eats growing up, it definitely had an impact!
Uncooked egg yolks helps. Also if you cook the cream until it becomes condensed milk(takes forever on a really low heat and you must stir, stir, stir.) You’ll need a comfy stool and a good audiobook. I like Joe Rogan podcasts on Spotify because they last about three hours and often involve quantities of drugs and alcohol.
Edit: Speaking of alcohol - a hefty slug of 100% proof vodka helps too.
100%
Your videos are really creative, entertaining and useful. Now yo have enough ice creams for weeks
But it's not great ice cream 😂
When I use my ice cream marker, I toss in a few tbsp Vodka. Sort of to act as anti-freeze. Allulose is intriguing. I've wondered if Xanthan gum would help with creaminess. Thanks! Look forward to more tests. Be good to see how the various recipes hold up after 48-72 hours in the freezer. See if they get crystal-ee....
The freezer test is one of the utmost importance. It should stay somewhat scoopable once fully frozen
I have a gold cutlery set, a silver one and my everyday stainless steel. The gold is definitely the smoothest.
And prettiest!
How did I miss this! I got no notification! 💋🧚🏻♀️❤️🇺🇸
Dont know - YT can be finicky sometimes with their notifications. I know they have a couple of bugs in their system :/
Cannot wait for the next phase 😉
Me either 😄
You make a life saving lifestyle change fun, interesting, and delicious. I have long haul COVDI-19, and the Keto lifestyle has been my fast track ticket back to a normal life. The results have been black and white. Who would have thought that sugars of all kinds, carbs, and gluten would raise barriers to wellness? Now, new research reveals that cancer cells need fermentation to grown, and need the sugars to ferment. Oh boy! I need some ice cream! Keto ice cream.
Hope you feel better! Long haul covid seems like a nightmare :(
I'm totally with you on that. Around my birthday last year dealing with prediabetic issues and a ton of weight gain among many other problems that I just assumed were part of me (e.g. allergies) I was weighed at my yearly checkup. I knew I gained a lot of weight since the last time I was measured (the last checkup.) My allergies, neuropathy, abdominal pain, vertigo, etc. were all just killing me but it was that I had gained 70lbs. in one year that did it. Oddly enough, I stumbled into keto by accident. I created my own diet based on the idea of feeling full without overeating/drinking. I love chili, eggs, and ramen (not together necessarily but as food). Even more strange was that videos that I binged on were about people who lost weight doing things like eating nothing but potatoes. This is where I got the idea.
I decided that I would do an elimination diet starting with nothing but ground beef and salt and work my way up to how I normally make chili. After several days I thought I was worried because my peripheral neuropathy was the worst it had ever been but I was forcing myself to go through it until I at least felt like I had given it enough time to see if it would make a difference. I am eternally grateful that I did.
I had no idea what was going on though. After less than a week I started having medical issues disappear entirely that I have been dealing with for years. I had been nipping at bottles of Benedryl for my allergies almost like it was a flask of booze at my hip. I noticed I hadn't been reaching into my medicine cabinet for Benedryl. My chronic gingivitis and bleeding gums that made me feel like a freshly minted zombie every time I brushed started coming back with a toothpaste laden brush out of my mouth.
It was then that I started looking up all of it and finding carnivore diets, lion diets, keto, etc. I fall asleep to videos of doctors explaining how ghrelin and leptin works in the body or, no offense Black Tie (too short for sleeping videos), lectures about the digestive system.
Now, nearly eight months in, I can't wait to blow my doctor's mind.
I agree with you 100%, who would have thought?
7:48 - DON'T LIE who else GASPED in anticipation....
😂 Doodles 😂
I haven't clicked play yet but I've been making my own ice cream for a bout 5 months now and I feel I've done such a a good job I'm going to try to start selling locally. That being said I'm ofcourse excited to see what recipe you have come up with Dennis
Hopefully it works well for you selling it! Im sure you know the trials and tribulations then 😂
If your channel was a stock, I'd put in a huge buy order. The content is so good it's only a matter of time before it explodes. Now I'm gonna make like a fat kid and make some stuff that identifies as ice cream.
😂😂 I cracked the code in the follow up ice cream vid!
@@BlackTieKitchen hahaha yeah, I saw that. The recipes you have are legit AF. Especially for someone who's getting back onto keto and fasting. My food was boring as hell. Now I have variety since you're the keto master. If you ever want to be best friends, I'm good with it 😁.
We've checking in at least 3 times this week for Part 2 of keto ice cream. Killing us! when can we hope to see it? Keep up the great work. And the cleaning because...you know...ants. ;)
Mo J - it will be at least another week or two - Ive had a lot of family events the past two weeks alongside with my job that took time. Im also still neck deep figuring out some aspects on the recipe - it's about 90%. At 95% is when it's 'good enough' for a video since the last 5% usually requires an extra month of research 😄
Then there's the filming and editing part lol
You are funny and fantastic with your recipes love it
God I love this channel
The rebel I’ve been a relative fan of.... thanks for the video, looking forward to the continued quest of keto ice cream
Surprisingly, I liked their vanilla the least (and Im a fan of vanilla!)
@@BlackTieKitchen the mint and chip in think is the best I've had from then, vanilla news is disappointing to hear. As I've been thinking hard on a float with Virgils zero root beer
Ben & Jerry's makes Keto ice cream???????
**angels weeping and singing "FINALLY!"
They dont that im aware of :/
I have tried to pry keto ice cream secrets from the tubes and here are the unverified tidbits I have found. Sweetener type seems to have an impact on creaminess. Apparently Allulose and Xylitol, and of course sugar, preserve creaminess. Yes, some people have issues with them. Heating the mixture before cooling it may help dissolve sweeteners. Possibly using powdered versions of sweeteners can help. Adding tempered egg yolks may increase the richness but will drive you toward a frozen custard taste. Adding unflavored vodka is rumored to increase creaminess/scoopability. Incorporating air via churning, blending, or whipping is key to texture and creaminess. A pinch of salt can really enhance the flavors. Best of luck.
Thanks! Those are all valid points that Ive been testing. It really turns into a science experiment 🤦♂️😂
I actually do this, I whip until it juuuust starts to stiffen a bit. I have found that it’s best with some cocoa powder to make chocolate ice cream. Tastes best simply.
125ml heavy whipped cream
5g cocoa powder
25g powdered sweetener
A few drops of vanilla extract
If you can, get your hands on N!cks ice cream. Their nougat swirl ( vanila cream with nougat bits ) is the closest I have found to real ice cream.
I have to see if I can find some. The two supermarkets I frequent - havent seen much outside of Rebel and Halo Top
@@BlackTieKitchen yeaaah…nicks is a swedish brand might be tough.
The golden spoon reference from the tasting guy is perfect.
It wasnt a reference to that at all 😂
A game of tetris ....I fell out. 🤣🤣🤣🤣
*cue Tetris music*
Ah yes Ben and Jerry's that's what I'm talking about!
The texture for the various ice cream styles comes from up to three main ingredients with air mixed in: cream, sugar, and for many styles, egg yolk. Egg based ice creams are cooked first, much like custards -- like Ben and Jerry's, Haagen Dazs and Van Leeuwan. Those without, like Breyer's Natural Vanilla, are simply blended with air. Sugar substitutes alone have just not cut it to get the right texture. Actually trying the Black Tie creme brulee recipe in hopes that if I can make a sugar free custard that's good, then I can hack good keto ice cream. If you have beaten me to the punch and mastered this, I will be happily waiting for the next vid.
That's where I started the journey - it's so much more complex and making it low-carb is like taking it to the nth power 🤦♂️
I am unusually excited about where you are going with this! Wish I could be an official taste tester.
I wish I had more taste testers. I never thought id say i was tired of eating ice cream 😂
@@BlackTieKitchen I'm here for you!
Love this video. Tried it, liked it. Still looking for the closest to ice cream.thank you for sharing
Here ya go: th-cam.com/video/Hl5AfFqpSfw/w-d-xo.html =)
Hi! Wanted to say thank you for all of your amazing work on this keto ice cream. I made it and it is fantastic. I also made it without an ice cream machine. I used a tall enclosed jar so I could take it out a few times the first few hours and shake it. Worked fine! I'm sure a few more ice Crystal's than if I had a machine, but waaaaay better than any of the 12 others I've tried. I was after scoopable keto, not a block of frozen cream like the others!! XD.. have also used for a delicious affogato ☕. Thanks again. 🍨🍨🍨
Glad it worked well Lucy!
Love this channel 💕👏🏻
I love your videos! Looking forward to seeing what you come up with.
Thanks Jessie!
When you took that first bite of Ben & Jerry's I felt myself sighing in orgasmic delight. Low carb is tough sometimes when you realize what you gave up :(
Hello, BTK;
To make a keto 'ice cream' erythritol can /not/ be used.
It will freeze rock hard.
IME, allulose is the only keto sweetener that will work 'reasonably' well.
I haven't tried it yet, but MCT oil is supposed to give keto ice cream a very good texture.
I'm planning on trying it in my next batch when I get more allulose.
One keto 'tuber uses alcohol to prevent the freezing process from 'iced' cream.
I sometimes don't freeze my 'ice cream', I just mix cream, sweetener, & vanilla.
4 oz heavy whipping cream, 2 tsp sweetener, 1 tsp vanilla extract.
Its kinda' like melted ice cream.
I have a Cuisinart ice cream maker/churn that works fairly well.
But it takes closer to 30 minutes instead of "5 minute keto ice cream".
Hopefully helpful.
Have a GREAT day, Neighbor!
Thanks! Ive tried the alcohol bit but had no success with it. There are some other sweeteners that lower the freezing point like allulose does - im planning on covering that in the next video (like xylitol).
Great recipe and love the video. Its so entertaining and such a learning watch your videos. I do put in a tiny bit of Vodka to help keep my ice cream from freezing solid and make it more scoopable. Can't wait for the perfect recipe as I love ice cream.
Thanks! Have to strike the right balance between work, ingredients, and output for the final recipe!
@@BlackTieKitchen Ballmer Peak it!
I use Whiskey, usually a bourbon.
The missing ingredients: salt, egg yolks, ice cream churner .... Great video. Please keep up the good work.
Theres a few thing im going to cover in the next video - including those ingredients/tools
The best Rebel flavor is their Triple Chocolate ice cream.
Using allulose is key IMO for texture. Suggest using some heavy cream and allulose to make “condensed milk” first.
Allulose is part of the key, but not all of it!
I like Keto chow in an ice cream maker. 14 oz of warm water, 4 oz butter, and a scoop of any flavor mixed with an immersion blender. Leave the mixture in the refrigerator a few hours or overnight for more flavor and thicker ice cream.
Keto Chow has a lot of the core ingredients you would likely add to make a good ice cream - especially the protein
Everyone, please leave the canning jars and lids for the ones who actually use them for canning. Reuse olive, pickle, spaghetti jars, or plastic deli containers. ❤️
Haha yes!
This is hands down period.
I just made mine and mind blowing.
I added bocha and allulose. And made strawberry ice-cream.
To that I added 1/4 cup strawberry syrup and strawberry flavor.
I'm going to make more flavors now 😁
Man this is just amazing😋! Thank you again Dennis!
allulose is terrible for you. same sugar response as HFCS
One of the recipes I saw on YT used white rum in the recipe, and I did find this really helped the consistency, I use my magic bullet to whip mine and the only ingredients I use are 300ml double cream (heavy if you are American), 1 tablespoon of Stevia (ground to a fine powder in a coffee grinder), 1 teaspoon of vanilla essence, 1/8 teaspoon of salt and 1-2 teaspoons of the white rum, of course, not a child-friendly recipe but for me at least it works pretty well, I throw in some 90% dark chocolate cut into chunks or sometimes chop a strawberry into tiny chunks and throw that in for a bit of variety. It takes me less than 10 minutes to make and is usually ready to eat within 2 hours in our old junky freezer lol
Thats close to a recipe for sure. I havent had success with the rum though, but that sounds like a good base for rum raisin!
I read that you can put a tbs of vodka in it should help the lack of spoonability. Also put the ingredients in the blender instead of a Mason jar. Xanthan gum helps too
I havent had any success with the alcohol method where it didnt end up making the ice cream too boozey :/
@@BlackTieKitchen Why can't we have our ice cream & eat it too?? Ha
I like Rebel the best of the commercial products I’ve tried. Broke down and bought a machine, the kind with a compressor so you don’t need to freeze the container. I mix about a third cup of allulose, dash salt, splash of vanilla, one beaten egg, 2 cups heavy cream and one cup almond milk. Leave it vanilla or add in whatever you like; berries, cocoa powder (with more sweetener to taste), peanut butter, toasted nuts or chocolate. Pieces of chocolate need to be way smaller than chocolate chips; think very, very thin bark. The allulose keeps it from freezing hard like a rock but it is a bit crumbly unless you let it sit out awhile. It ain’t perfect but it ain’t bad either.
Have you tried doing a melted chocolate swirl into the ice cream container while it's nearing the end of the freeze cycle in the machine?
@@BlackTieKitchen not yet. What I’m aiming for is the thin chocolate similar to what is in Rebel’s peanut butter chocolate or their mint chip. I think a swirl would freeze into strings; I’m looking for something more like paper thin wafers that melt when they hit your tongue.
Bloody brilliant.
Thanks!
If you do it with Allulose (instead of erithritol) it's not quite as hard. It also helps if you dissolve the sweeter properly (easier when the cream is heated).
Yeah, allulose is key - will cover it in the next episode!
I just order allulose a few days ago to make keto ice cream. Glad to see this does help.
Allulose is the way to go for this!
@@BlackTieKitchen I just started to go back on full keto the other week and was browsing some cooking videos. I saw the Joe Duff ice cream video where he suggests the allulose. And then I found your stuff and it's been down the rabbit hole ever since.
Oh man! Allulose works really well, but there has to be a decent ratio, otherwise its akin to a slightly melted soft serve
@@BlackTieKitchen It just came in. I'll have to experiment with it.
Glad to see you agree with me! I have found all of the "keto"/"low carb" "ice creams" very disappointing. I keep seeing rave reviews and then I'd try again.....no more.
Wait til you try my recipe 😄
1 qt heavy cream, 1 qt whole milk, (some sort of 1:1 ratio) vanilla extract (whatever you feel tastes right). 2 egg yolks. Put this in an actual ice cream maker (electric or hand crank) and it’s gonna be good.
Like that little mixer! Thanks for the tip in the description.
Possibly switch sugars? Warm the mixture enough to melt the erythritol? I make a custard style but it requires more time than demonstrated here. I’m looking forward to a faster time. Keep up the good work!
There's a couple of things - it's a delicate balancing act
I think it's easier to find a new favorite desert than to find a perfect home made keto ice cream recipe. There are a bunch of keto mug cake recipes, keto flan, keto crem brule, etc.. Lately, I've been experimenting with berries and cream. There's a delicious Norwegian red berry soup, strawberries and whipped cream, berry "gellitain" (using konjac powder if melting is an issue), and just plain frozen raspberries in cream. If you put the frozen raspberries in cream, the cream freezes, and it tastes a lot like ice cream.
Dont give up hope =) Those alternative ARE all delicious though!
Super cute 🥰 omg I love ice cream 🍦 you ca n keep the cake 🍰
What is said after “He cleans, because……..?
When I make keto ice cream I just use 3 cups of fat (normally 2 cups of heavy cream, and 1 cup of another like coconut milk half-and-half almond milk etc.)
I really like to use xylitol sugar because it keeps the ice cream softened. I also have noticed if I use 3 cups of heavy cream to me it taste more like a gelato. I like to keep mine simple I just use cream sugar vanilla and whatever I need to make the flavor of ice cream that I’m going after.
I have a KitchenAid so I bought the ice cream bowl attachment and I find after I make my ice cream base I put it in the fridge for about two hours I find that thickens up and then I make my ice cream.
Dennis thank you so much for all that you do I really enjoy your videos I think you are super cute and I could watch you all day long. Not in a creepy stalker kind of way {shifty eyeballs}😆
😂😂
I've made strawberry, vanilla, chocolate, and butter pecan ice cream with the mason jar technique, using erythritol. Never got around to the allulose blend but I plan to eventually. I've also tried adding alcohol but I didn't get much softening with the amounts I was comfortable adding. The hardness, whether with the mason jar ice cream or store bought just isn't a big issue for me because I have a microwave with a defrost button. A pint of Rebel is scoopable after one minute on defrost. Smaller amounts require less time. The homemade with erythritol requires a little more time, depending on the size of the jar.
Guess it only poses a problem for those without a microwave... I.e. just me lol
@@BlackTieKitchen I consider a microwave to be like a prep and finishing tool. For example, my wife likes her steak well done....I shudder....but since that's what she wants I will occasionally pop hers off the grill into the microwave for 30 seconds or so. I also use it to get the desired water temp for the yeast if I'm making bread, and to melt butter, or soften things like cream cheese and butter, because I don't like waiting for things to get to room temp.
@@BlackTieKitchen hermesten1000
I seem to have finally found a creamy scoopable keto ice cream without adding alcohol or xanthan gum or tara gum.
I adapted the recipe for french style custard base ice cream that came with the ice cream maker I bought. The recipe that came with the machine called for a base of 3 cups heavy cream, 1 cup milk, 4 egg yolks, and 3/4 cup sugar. The machine doesn't really make a whole quart at once though so I reduced the recipe by 25%, which meant using 3 egg yolks. I thought the base was a little thin so I eventually added a 4th yolk and it made a big difference. Have tired both chocolate and vanilla, and got smooth creamy results for both.
Custard Base
2 1/4 cups heavy cream
3/4 cup milk
3/4 cup allulose
4 egg yolks
Vanilla
Custard Base
3 TBS vanilla extract (I use vanilla from Mexico)
Chocolate
Custard Base
2 oz 100% unsweetened chocolate chopped or finely grated
1 TBS unsweetened cocoa
Of course you can add fruit like strawberries or blackberries or blueberries or pretty much any flavor to the custard base....I've tried strawberry, blueberry, lemon, and orange
Love these videos.
Thanks Tony!
What was I doing with my life before I discovered this channel? 😍
Not sure, but Im glad youre here now! 😄
I usually add a tablespoon of liquid coconut oil to keep mine scoopable out of the freezer, and I use a ice cream freeze bowl thing for my kitchenaid, because my husband bought it for me years ago.
There are a few things you can do to make it scoopable!
If you were using granular sweetener, maybe run it through your blender to make it powdered will take the grainyness out? I just stumbled upon your channel tonight and I love the cinematography and content! ❤️ thanks for testing recipes for us.
Thanks! So it actually wont get rid of the graininess - I didnt get into too much of the science, but the solubility of erythritol in water is terrible, so it recrystallizes very easily, especially when the solution is cooled!
Very happy you are doing this. I'm Carnivore + Dairy and one thing I've been trying to do is recreate Dulce de Leche. It's the only ice cream I eat, really and 'eat' is a strong word since most of the time it goes in my coffee. I'm still working on getting the base right (tried 3 times but none even close). I think I will take a break to see what you come up with.
Observation: IMO Häagen-Daz is one of the few big company ice creams left that still makes the real thing. I'm not sure if B&J still use their old recipes for some flavors, but I stopped buying when they sold the co. and the ingredients went from ~5 to ~20. Bryers did the same thing about 15 years ago; crap ingredients and lots of air injection.
Yeah, the overrun is interesting. A lot of Bryers isnt even ice cream, theyre "frozen dessert"